Monday, June 01, 2009
A Good Start on the Summer Cooking
When June arrives, I begin to be attracted to lighter, cooler dishes. To celebrate the arrival of June, I threw together a Mexicanish chicken salad, which we had with a round of sourdough, tortilla chips & fresh salsa (Trader Joe's, not mine) and big hunks of sweet pineapple. For the chicken salad, I diced and sauteed a couple skinless, boneless chicken breasts. I mixed the chicken in a bowl with half a cup of diced celery, half a can of corn (drained) and 1/4 c. sliced black olives. Then, I mixed about 3/4 c. salsa with 1/2 c. sour cream and folded that into the salad, gently tossing until everything was coated.
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1 comment:
One of my standby meals is chicken with black beans, salsa, olives, sour cream,corn and cheese. Makes a good like taco salad like thing for real cheap and easy. Oh, brown rice too.
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